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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is an easy and delicious recipe that I found in Shape Magazine. It's a filling dish that I whip up for a main dish but it can also be made as a side. This was Shape's vegetarian recipe of the month. Ingredients:
2 medium zucchini |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 3/4 cups chopped onions |
1 diced red bell pepper |
16 ounces edamame, shelled (i used one bag frozen) |
2 (14 1/2 ounce) cans italian-style diced tomatoes |
3/4 cup orange juice |
1/2 cup chopped basil |
2 cups cooked long-grain brown rice |
basil (to garnish) |
orange slice (to garnish) |
Directions:
1. Slice zucchini into thinly sliced (1/4 inch) pieces, set aside.
2. Dice red bell pepper and onion, set aside.
3. Heat olive oil in a large saute pan or wok over medium-low heat.
4. Add garlic and saute for 1 minute.
5. Add onion to pan. Cook 2 minutes or until pieces begin to soften.
6. Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes.
7. Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
8. Whisk together reserved tomato and orange juice; pour over vegetables.
9. Turn heat to low and simmer 15 to 20 minutes.
10. Add basil and toss together.
11. Serve over brown rice and garnish.
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